Pressure Cooker Eggy Muffins are single serving breakfasts that can be eaten fresh or frozen and reheated as you need them!
The pressure cooker makes all meals easy and breezy, but I feel like most of the time we focus on dinnertime food. The tender roasts, the melt in your mouth pulled chicken, hearty meatballs, and things like soups and stews. What about breakfast, huh? Let’s not forget about the most important meal of the day!
I’ve written this recipe for a single serving, so if you want to make 8 at a time, just octuple (yes, that’s a word) the recipe. If you have a 6 quart pressure cooker you will only be able to fit 4 small ramekins on your trivet, but if you have another trivet, you can stack 4 more on top! I like to make a couple of these at a time and then have a quick morning eggy muffin with my breakfast smoothie.
**This recipe is for ONE eggy muffin. If you want to make a large batch, just double/triple/etc the recipe. The cook time will remain the same.
- 1 egg
- 4 cherry tomatoes, halved
- 1 tablespoon shredded cheddar cheese
- Salt and pepper to taste
- Lightly grease a small ramekin with cooking spray then crack egg into the dish.
- Top with cherry tomatoes, cheese, and salt and pepper to taste.
- Pour 1 cup of water into the pressure cooker then lower your trivet into the pot.
- Place ramekin on top of trivet.
- Lock lid and set to high pressure for 3-5 minutes. 3 minutes is for a runny yolk and 5 minutes is for a hard yolk.
- When time is up, do a quick release and serve.